Last week's Pillsbury Taco Bowls were so good, so I decided to keep going with the Pillsbury recipes!

As my fiance and I headed to dinner Friday night, with rumbling tummies, I couldn't help but rattle off ideas for my upcoming meal prep. I knew I wanted to include some Pillsbury products because who doesn't love a flaky biscuit or warm crescent roll! Am I right? Somehow my hungry imagination thought to put a burger inside a Pillsbury biscuit. So that's exactly what I did!

Fat Free Cheese - 4 slices (I used half a slice per burger, you most certainly can use more)

Pillsbury Buttermilk Biscuits - 1 container of 8 biscuits

How to:

Step 1 - Preparing the patties & bacon:

In a large mixing bowl, mix the lean ground beef with any seasonings you like. I chose a little salt, pepper and garlic salt.

Using a food scale, measure out 75 grams of meat and form into small patty. Repeat 8 times.

Turn on grill.

While grill is heating up, cook your bacon.

I chose to cook my bacon in the oven at 350 degrees. I placed foil on a cookie sheet and sprayed with Pam. Cook for 15-30 minutes. Varies based on oven and how crispy you want your bacon.

The skillet also works.

Place 8 mini patties on the grill and cook until a little under your desired burger temperature - we cooked them for about 8 minutes on each side.

Let the bacon and the burgers cool before moving onto the next step.

Step 2 - Making the burger bombs:

Pre-heat oven to 375 degrees.

Take biscuits out of container. Flatten them gently with your hands, pulling the dough a bit to stretch the surface area. Be careful not to pull them apart too quickly or else you will risk tearing the dough.

Break all the bacon strips into fourths. Tear the cheese into halves.

On the center of each biscuit dough, place a piece of cheese and two pieces of bacon.

Top with the mini burger patty.

Top with another piece of cheese and two pieces of bacon.

Carefully pull the dough up and over the sides and top of burger and pinch the dough together. It's okay if you have a few tiny openings or if you have a rip, it doesn't have to be perfect. However, if you're careful, the dough will fully cover the patty, bacon and cheese.